Saturday, October 3, 2009

Blueberry Cobbler

Every so often I try a new recipe, and am excited with the results. We hosted the revival pastor and his family last night. I wanted to try to make a blueberry cobbler because I knew Travis would enjoy it. Revival was great and so was the cobbler :)

Here's the recipe for those who want to try it out. I found it at That's my new favorite place to find yummy things to try.

For those of you who know me, I use recipes as a guide and never really measure anything. I know I used more blueberries than this called for. I also used more cinnamon and sugar than the topping called for. It turned out great. I look forward to making this again :)

*Sorry there is no picture. We ate it all before I thought to pull my camera out!

Blueberry Cobbler
2 1/2 cups fresh or frozen blueberries ( I used fresh, way better!)
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar, or to taste
1/2 teaspoon all-purpose flour
1 tablespoon butter, melted
1 3/4 cups all-purpose flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon

Lightly grease an 8 inch square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.

In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. You may need to add a splash more milk. Cover, and let batter rest for 10 minutes.

Preheat the oven to 375 degrees. Spoon the batter over the blueberries, leaving only a few small holes for the berries to peek through. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.

Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. Add a scoop of vanilla ice cream and enjoy!

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